Use a turkey carcass that hasn't been completely stripped of meat, although too much skin still adhering to it can make the soup oily.

Ingredients

1leftover turkey carcass, with some meat still on the bones

3 1/2quarts water

2bay leaves

1medium onion, finely chopped

2celery stalks, thinly sliced

2medium carrots, peeled and thinly sliced

1medium rutabaga, peeled and diced

1medium parsnip, peeled and thinly sliced

1medium parsnip, peeled and thinly sliced

1 1/2teaspoons dried thyme

1teaspoon rubbed sage

1teaspoon salt, or additional to taste

1/2teaspoon freshly ground pepper

Instructions

Place carcass, water and bay leaves in a large soup pot or Dutch oven. If carcass is not fully submerged, break it into pieces. Cover and bring to a simmer over high heat. Skim off foam, reduce heat to low, and simmer 1 hour.

Transfer bones to a large bowl using a slotted spoon. Discard bay leaves. Add remaining ingredients to broth; simmer, uncovered, about 1 hour or until vegetables are tender.

Remove meat from bones. Chop, stir into soup, and simmer 5 minutes or until thoroughly heated. Taste and add more salt if needed before serving.